Raspberry Traybake
Author: 
Recipe type: Cake
Cuisine: vegan, cake, traybake, dairyfree, eggless
Prep time: 
Cook time: 
Total time: 
Serves: 16-20 slices
 
This Raspberry Traybake is super quick to make – it’s great with or without the icing, and it’s also good with blueberries or a mix of frozen berries and cherries. Perfect for packed lunches!
Ingredients
  • 250ml soya milk
  • 2 tsp apple cider vinegar
  • 250g plain flour
  • 150g light brown sugar
  • 3 tsp baking powder
  • 75ml vegetable oil
  • 2 tsp natural vanilla essence
  • 150g frozen raspberries
  • For the icing:
  • Icing sugar
  • a few extra raspberries
  • a little boiling water
Instructions
  1. Line a baking tray with baking parchment. Preheat the oven to 220C/Fan 190C.
  2. In a small bowl, add the vinegar to the soya milk and give them a stir so that the milk curdles.
  3. Measure the oil and vanilla essence into the bottom of a large mixing bowl, then pour in the soya milk/vinegar mixture. Sift in the flour, sugar and baking powder and stir to mix thoroughly.
  4. Fold in the frozen raspberries. Scrape the mixture into the lined baking tin and bake for about 30 minutes (it should be firm and springy to touch, slightly golden on top, and a toothpick inserted into the middle will come out clean – if necessary give it a few more minutes and check again).
  5. Once the cake is done, take hold of the edges of the baking parchment and lift the cake out of the tin and on to a cooling rack, baking parchment and all, and leave to cool.
  6. Once the cake has cooled, make the icing: pour a little boiling water onto a few raspberries and press with the back of a spoon to extract a pinkish raspberry-flavoured liquor. Half fill a teacup or small bowl with icing sugar and start to add the pink liquid a little at a time, stirring continually, and adding more icing sugar if necessary, until you have thick pouring consistency. Drizzle the pink icing backwards and forwards across the cake in whatever pattern takes your fancy and cut into slices to serve.
Notes
Variations: I’ve made this successfully as cupcakes and (in double quantities) as a larger round cake – just adjust the cooking time accordingly.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/raspberry-traybake/